Search

Istraživanje je provedeno kako bi se istražila mogućnost smanjenja natrija u krem siru, djelomičnom redukcijom odnosno zamjenom natrija pomoću kalijevih soli. Preliminarnim ispitivanjem odabrana su 4 načina soljenja: 100 % NaCl (kontrola), NaCl snižen na 65 % (T1), 35 % NaCl-a zamijenjeno KCl-om (T2), i mješavina soli Salut® na bazi KCl-a koja sadrži i tvari za prikrivanje stranih okusa (T3). Istraživanjem su ispitivana fizikalno-kemijska svojstva, boja, mazivost, prihvatljivost, kao i stupanj intenziteta specifičnih svojstava krem sira sa sniženim udjelom natrija. Snižavanje udjela natrija nije utjecalo na udio proteina, mliječne masti i vode, aktivitet vode, kiselost i boju krem sira (P>0,05). Međutim, redukcija natrija je značajno utjecala na mineralni sastav, mazivost i senzorska svojstva. Primjena mješavina soli na bazi kalija značajno povećava vrijednost omjera K:Na. Sirevi koji su sadržavali mješavinu soli Salut® od potrošača su dobili ocjene najbliže kontrolnom siru, u usporedbi s ostalim zamjenama. Ovo istraživanje pokazuje da je moguće smanjenje udjela natrija u krem siru za 35 % primjenom nutritivno vrijednih mješavina soli na bazi kalija, bez narušavanja prihvatljivosti proizvoda., The present study was performed to investigate the possibility of sodium reduction in cream cheese by partial reduction and substitution of sodium by potassium based salt. Four salt treatment were selected by preliminary study: 100 % NaCl (control), NaCl reduced to 65 % (T1), 35 % of NaCl substituted by KCl (T2), and KCl-based salt mixture Salut® which contains offflavours masking compound (T3). The study was evaluated physico-chemical attributes, colour, spreadability, sensory acceptance, as well as level of intensity of specific attributes of low-sodium cream cheese. Sodium reduction not influenced on the protein, fat and moisture content, water activity, acidity and the colour of cream cheese (P>0.05). However, sodium reduction significantly influenced to mineral composition, spreadability and sensory properties. The use of potassium salt substitutes significantly increased the value of K:Na ratio. Cheese containing commercial salt replacer Salut® had the closest hedonic score to control cheese compared to other replacers. The current research demonstrates that sodium content can be reduced by 35 % in cream cheese using a nutritionally valuable potassium-based salt mixture, without compromising the consumer acceptance.

Introduction. A certain degree of damage to the starch granules is desirable but excessive level of starch damage can have deteriorating effect on the quality of the bakery products. Materials and methods. The wheat flour with lower (3.15%) and higher degree of starch damage (6.13%) were produced by repeat grinding (two passes) in a laboratory mill. The rheological measurements of dough samples were conducted using Farinograph and Extensograph, and gelatinisation and pasting properties – differential scanning calorimetry and Micro Visco-Amylo-Graph. Texture profile analysis of bread samples were performed using a texture analyser, and specific volume by laser topography method. Results and discussion. The dough mixing properties were generally better for the samples with a higher level of starch damage and the most significant improvement has been manifested in the increased water absorption, from 60.7% to 63.8%. Higher water absorption can be associated with the influence of starch damage but also with the effect of flour particle size because smaller particles have larger total surface area. The starch damage had no significant effect on most of the extensographic indicators, although a slight decrease in resistance and extensibility was observed. Samples with a higher degree of starch damage showed decreased gelatinisation power. The gelatinization enthalpy (ΔHg) decreased from 1.41 to 1.31 J/kg, and amylographic peak viscosity from 582.5 to 505.0 BU. This could be explained by the restricted swelling of damaged starch granules due to the loss of organised structure. There were no significant differences in the moisture content and water activity between samples with different damaged starch content. The starch damage had a significant impact on majority of the bread quality parameters but the hardness increase and specific volume were most pronounced. The hardness increased from (from 4.09 N to 5.25 N) and specific volume (from 4.04 cm3/g to 3.53 cm3/g) when flour with a higher degree of damaged starch was used. Conclusions. The level of starch damage had a significant effect on the dough rheological properties, starch gelatinisation and pasting properties, as well as on the bread quality parameters.

Slacanac V., Lucan M., Hardi J., Krstanovic V., Koceva-Komlenic D . (2012): Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017. Czech J. Food Sci., 30: 321–329. The influence of the honey addition on the fermentative activity of Bifidobacterium lactis Bb-12 and Bifidobacte rium longum Bb-46 in soymilk was determined. Additionally, the inhibitory potential of honey-sweetened fermented soymilk against Listeria monocytogenes strain was examined. Two monofloral honey types were added to soymilk before the fermentation: dark-coloured chestnut honey and light-coloured acacia honey. On the basis of our previous studies on cow and goat milks, the basic hypothesis of this study was that the addition of honey could influence the growth of Bifidobacterium lactis and Bifidobacterium longum during the fermentation of soymilk. The addition of honey also influenced the decrease of raffinose and stachyose contents during fermentation. Furthermore, a higher inhibitory potential was assumed against Listeria monocytogenes caused by the honey addition. The obtained results show that both types of honey influenced the fermentative activity and numbers of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 viable cells in soymilk. Chestnut honey strongly influenced the acidity increase during the soymilk fermentation. A disc assay showed that the development of the inhibition zones of the growth depended on the type and concentration of honey, as well as on the type of milk. The chestnut honey had generally a higher inhibitory effect than acacia honey.

The aim of this study was to determine the influence of goat's milk fermented by Bifidobacterium longum Bb-46 on pathogenic Staphylococcus aureus strain, as well as to determine the differences of inhibitory potential between fermented goat's and cow's milk. The results showed significantly higher inhibitory effect of fermented goat's milk on the growth of Staphylococcus aureus compared to that of fermented cow's milk. Fermented goat's milk inhibited the growth of Staphylococcus aureus during the whole fermentation period. In contrast to fermented goat's milk, weaker inhibitory effect of fermented cow's milk was observed only during the first phase of fermentation (incompletely fermented samples with higher pH values and lower number of viable cells of Bifidobacterium longum Bb-46). The obtained results suggested that there was no correlation between changes of pH or CFU of Bifidobacterium longum Bb-46 during fermentation and the inhibitory effect of fermented cow's and goat's milk. However, the results suggested some correlation between the inhibition of Staphylococcus aureus growth and the content of SCFA and MCFA in fermented cow's milk. At the same time, considerably higher amounts of all examined SCFA and MCFA were produced in goat's milk in all the phases of the fermentation process.

Caprine milk is a nutritional and therapeutic food. The unique and beneficial characteristics of caprine milk that are superior to bovine milk include: better digestibility ; greater buffering capacity ; fat globules that are smaller in diameter and better distributed in the milk emulsion ; higher content of short-chain fatty acids in the milk fat ; higher content of zinc, iron and magnesium ; stronger lactoperoxidase (antimicrobial) system as well as better immunological and antibacterial characteristics. The larger amounts of some minerals, such as calcium, zinc and magnesium, in caprine milk may influence the growth of lactic acid bacteria since they are a normal part of some enzymatic complexes involved in lactose fermentation. The higher whey protein content could also be significant because Lactobacillus acidophilus and bifidobacteria grow better in the presence of higher levels of some amino acids (valine, glycine, hystidine). The use of caprine and ovine milk in cheesemaking is well known, but the production of fermented caprine milk via probiotics has not yet been developed, although many studies have highlighted the requirements for production of that kind of healthy food. During fermentation caprine milk loses its characteristic ‘goaty’ taste, which is unacceptable to many consumers. Moreover, the nutritive value of caprine milk increases during fermentation. The rise in the number of goat farms in Croatia has created the need to find other products that can be produced using caprine milk. According to the present situation in Croatia, there is no real possibility of producing fermented caprine milk for the global market, but many studies of fermented caprine milk have been performed.

The aim of this study was to determine the stimulatory effect of honey addition on fermentation activity of Lactobacillus casei Lc-01 in cow’s and goat’s milk. Two monofloral honey types, dark-colored chestnut and light-colored acacia honey were added to cow’s and goat’s milk before the fermentation. Different mathematical and statistical models were used to describe the kinetics of fermentation in all analyzed samples. The basic hypothesis of this study was that addition of honey could have influence on the fermentation kinetics in both types of milk. Comprehensive kinetic analyses presented in this study suggest complex interaction between all components in fermented milk samples. The results presented in this paper show that addition of the both types of honey had stimulating effect on the growth of Lactobacillus casei Lc-01 in cow’s and goat’s milk. Addition of acacia honey statistically significantly higher stimulated the growth of Lactobacillus casei Lc-01 in cow’s and goat’s milk. This resulted in higher number of Lactobacillus casei cells, as well as in lower pH values of the samples with addition of acacia honey. Furthermore, goat’s milk fermented faster than cow’s milk. Calculated values of selected kinetic parameters show that critical period of the fermentation kinetics, when the honey influenced stimulatory, was between 10th and 20th hour of fermentation.